Oven-Roasted Brussels Sprouts with Medjool Dates Serves 4-6
Ingredients: 1 (10-ounce) package shaved Brussels sprouts (see Pro tip below) 2 cups pitted dates, torn into quarters 3 tablespoons grapeseed or safflower oil 1 teaspoon coarse salt 1 teaspoon black pepper 6 cloves garlic, peeled and sliced Instructions: Preheat the oven to 400 degrees. In a 9 x 13-inch baking dish, combine the Brussels sprouts and dates with the oil, salt and pepper. Toss to make sure all the pieces of dates and Brussels sprouts are covered evenly. Sprinkle the garlic on top. Roast for 20 minutes or until the garlic has caramelized and the dates and Brussels sprouts have browned on top. Pro tip: If you cannot find shaved Brussels sprouts, take the Brussels sprout and cut from top to bottom; lay flat and then slice thin shreds, as if it were an onion. Recipe by Chef Ayinde Howell from his book The Lusty Vegan, ieatgrass.com
Mac & Cheese Serves 6-8
Ingredients: 2 cups elbow noodles Cheese Sauce 1/2 cup grapeseed oil 3 cloves garlic 2 teaspoons sea salt 1/2 cup nutritional yeast flakes 2-3 cups soy milk (to desired thickness) Instructions: Cook elbow noodles per package instructions and place in a large bowl. Add all cheese sauce ingredients, except milk, to a blender and start to blend on high speed. Slowly add milk until smooth and creamy. Combine cheese sauce with noodles in the bowl, making sure noodles are well covered. Place mixture into a 9-inch baking dish and cook for 45 minutes or until golden brown. / Recipe by Chef Tsadakeeyah Emmanuel, majani.biz
26 / AFR ICAN AMERICAN VEGAN STAR TER GUIDE